Just Write! (and I found it!)

Although you might be solely working on writing fiction, keep an open mind to opportunities that come your way for other writing projects. I’ve discovered that writing is like exercising (if only typing on a keyboard could burn as many calories as running on a tread mill). When you cross train (weight lifting, cardio, stretching) your body optimizes the metabolism. When you “cross write” your mind sharpens its focus on writing fiction with well researched facts and writing non-fiction with the flowing prose of a novel.

This past week, my dear friend Vicky Wauterlek, founder of Hands of Hope asked me to write an article for the newsletter to share the story of Ariik, a Lost Boy of Sudan. First of all, I must say this was an incredible blessing in my life to actually have the opportunity to interview Ariik and hear firsthand his heartwarming and heart wrenching story. Mere words on a page can never accurately capture the life experiences of such a brave young man. However, I hope that my article can at least provide a peephole into what Ariik’s life was like as one of the Lost Boys of Sudan. Read the article here.


Take-away Tidbit
This week, as we step deeper into the forest of fall, perhaps you might wish to sample the harvest. You might remember that in my last post I lamented the loss of Waterbrook/Multnomah's (a division of Random House) Ken Petersen's Pumpkin Cheesecake recipe ... well, I'm happy to report that I found it!

Enjoy!

(Oh, and I'll be announcing the winner of the signed Donald Maass book, Writing the Breakout Novel on Monday, October 12! You still have time to enter to win!)



Spiced Pumpkin Cheesecake

Ingredients

Crust

18 whole graham crackers, broken into large pieces

6 Tbs sugar

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

12 Tbs unsalted butter, melted

Filling

1 1/3 cups sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground allspice

1/2 tsp salt

1 can (15 ounces) pumpkin, (see prep below)

1 1/2 lbs cream cheese, three 8 oz. packages, cut into 1-inch chunks, softened

1 Tbs vanilla extract

1 Tbs lemon juice, fresh squeezed

5 large eggs, room temperature

1 cup heavy cream

Cream Topping

1 cup heavy cream

1/2 cup sour cream

1/3 cup packed brown sugar

1/8 tsp salt

2 tsp rum extract, (or to taste)


Instructions

FOR THE CRUST

(Note: This crumb crust recipe below is likely more than you will need, but this amount makes it easier to work with along the sides.)

1. Adjust oven to middle rack, preheat to 325 degrees. Spray bottom and sides of 9-inch springform pan with non-stick (butter) cooking spray.

2. In food processor, pulse crackers, sugar, and spices until finely ground. Transfer to medium bowl and drizzle butter over. Mix with spatula, until evenly moistened.

3. Turn crumbs into spring form pan, and press evenly into bottom and sides. TIP: Use slightly smaller bowl or ramekin, inverted, to press crumb crust evenly and firmly.

4. Pre-bake until fragrant and browned, about 10 minutes. Caution: Watch this carefully so it does not brown too much or burn. Cool on wire rack.

FOR THE PUMPKIN

(Note: It's important to remove as much excess moisture from the pumpkin as possible. This procedure prevents the cheesecake from becoming soggy):

1. Line baking sheet with a triple layer of paper towels. Spread pumpkin on paper towels in even layer. Cover pumpkin layer with a second triple-layer of towels. Press firmly until towels are saturated. Peel back top layer of towels and discard. Grasp bottom layer of towels on one side and fold pumpkin in half. Peel back towels.

2. Repeat.

3. Flip pumpkin onto baking sheet, discarding towels.

FOR THE SPRING FORM PAN BATH

(Note: Using a bath keeps the top crust of a cheesecake from cracking, adding moisture into the oven during baking):

1. Boil 4 quarts of water as you make the filling (below).

2. Set spring form pan on double-layer of heavy duty aluminum foil. Wrap bottom and sides with foil. Make sure the wrap is tight and won't leak water into the pan. Set wrapped spring form pan in roasting pan.

3. After filling is prepared (see below), pour into spring form pan.

4. CAREFULLY pour boiling water into the roasting pan, filling it until water comes halfway up the sides of the spring form pan. CAUTION: Be careful not to splash water into the filling in the spring form pan. (I've done it!)

FOR THE FILLING:

1. Whisk sugar, spices, and salt in a small bowl.

2. In large mixing bowl, beat cream cheese until softened. NOTE: You can do this in a mixer, but the danger is to over-beat throughout this process, which can curdle and lump the cheese. I prefer hand mixing. You don't need to mix much.

3. Add about one-third of sugar mixture. Mix until combined, about 1 minute. Repeat twice until all of sugar mixtures in combined. Scrape sides of bowl.

4. Add pumpkin, vanilla, and lemon juice. Mix until combined, about 45 seconds. Scrape sides of bowl.

5. Add 3 eggs and beat until incorporated, about 1 minute. Scrape sides of bowl.

6. Add remaining 2 eggs and beat until incorporated, about 45 seconds. Scrape sides of bowl.

7. Add heavy cream and beat until smooth, about 45 seconds. Scrape bottom and sides and give a final stir.

FOR BAKING:

1. Pour filling into spring form pan, and prepare the bath (above).

2. Set roasting pan containing the spring form pan and bath in center of oven. CAUTION: The pan is heavy and the water is hot. Bake about 1 and 1/2 hours. Cake should be slightly wobbly in center when you remove it from oven--145-150 degrees temp in center of cake.

3. Run paring knife around sides of pan.

4. Allow spring form pan to rest in roasting pan and cool until water is warm, about 45 minutes. Remove spring form pan from water bath. Discard foil. Set on wire rack. Cool until barely warm--2 to 3 hours. Wrap with plastic wrap, refrigerate 3 hours or overnight.

THE CREAM TOPPING:

(Optional, but good)

1. In bowl of standing mixer, whisk heavy cream, sour cream, brown sugar, and salt until combined. Add rum extract, whip until fluffy and doubled in volume.

2. Spoon generously onto servings of the pumpkin cheesecake.

Ken Petersen's thoughts on the Future of Fiction

Ken Petersen is one of the most brilliant and strategic visionary leaders in publishing that I have ever met. Previously at Tyndale, Ken had the foresight to acquire the Left Behind series written by Jerry Jenkins and Tim LaHaye. Now as Publisher for Waterbrook Multnomah - a division of Random House, Ken brings his expertise to that company as well.

When I told him about my new fiction blog, Ken graciously agreed to take the time from his hectic schedule to answer a question that I could post. Here is the Q & A with Ken:

Q: As publisher for Waterbrook Multnomah, what trends do you see continuing, beginning or ending for strategic acquisitions as it pertains to fiction? And is there hope for a first time novelist to be acquired?

A: My answer to your questions about fiction has to be short. But I can say that my sense of things is that after a couple decades of growth CBA fiction has found its level of readership and is likely to stay there. Consequently (the bad news is) that fiction as a category is not likely to grow much more overall. The good news is that it may grow some in specific genres. My theory all along has been that CBA fiction has progressed chronologically through the various genres: Starting with “biblical fiction” in the early 80s to prairie fiction (Jeanette Oke) in the late 80s to romance fiction in the early 90s; then apocalyptic (Left Behind) and contemporary suspense (Dee Henderson) around the same time; recently Amish fiction, some relational romance (Kingsbury), and even futuristic/sci-fi. So the trend continues to be branching Christian themes into new genres. And now the new territory seems to be ”genre fusion”—pairing of romance and suspense, or bringing in vampires to a romance story with a Christian message or application. So some advice might be to look at genres that haven’t yet been tapped or combination of genres and styles that yield a new kind of fiction experience.

As for new and first-time authors, I know that we at WaterBrook still publish first-timers. I think actually it’s easier for an unknown author to break into fiction than non-fiction. More depends on sample chapters of a fiction author’s writing—an unknown, with a great read—can get published no problem…

So, my fellow writers and aspiring novelists, there is hope!

On a personal note, as I was putting the hand grenade to my fifth draft of my first novel and feeling a little discouraged, I found a precious handwritten note from my late mother stuffed in some files. I had just sent her a copy of a non-fiction manuscript that was about to be published. Here is what she wrote: “You write beautifully. Your prose flows smoothly and accurately. You’re honoring God with this gift of writing He has given you. Your writing will now be published! Your future is limitless! I’m very proud of you!” What refreshing words to renew my strength to yet again face another day of re-writes. I want to encourage you, too, dear writer. Don’t be discouraged. Keep clicking those keys and write the story that is in your heart.

Take-away tidbit:
Confession time: I misplaced Ken Petersen’s recipe for his pumpkin cheesecake. I know it’s stacked in a pile somewhere. I will need to ask him for another copy. Meanwhile, I thought it would be appropriate to share one of my mother’s recipes today. Her name was Carolyn Rhea, and she was a wonderful author. Here is an easy dish she would prepare while she was busy trying to meet a deadline for her own books when I was growing up. She had to write on the typewriter!

Potato Surprise

32 oz pkg of hash browns completely thawed
2 cans cream of chicken soup
16 oz size sour cream
1 cup grated cheddar cheese

Mix and sprinkle Parmesan on top. Bake at 350 degrees for about 45 minutes.